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About ssryan

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  1. I am having exactly the same problem. Currently, I've had a bad run which I am nearly certain is Post Cocoa Pebbles; the box has a big "gluten free" banner across the top, and the company says that there is no way that gluten can be in it, but it is the only new thing I've tried in weeks. It seems as though it builds up a bit before I have a reaction. I'm in my third day of misery. Has anyone else found a cumulative effect from a food -- finally having a major reaction over the course of three days or so? Thanks, Susan
  2. What's your recipe for a gluten-free crepe?
  3. I have been gluten free for more than a year. After more than 20 years of IBS diagnosis and symptoms, going gluten free has been a blessing. I have been demoralized more than once when I thought I had been doing everything right only to be "glutened" by hidden gluten, but the overall improvement in my health has made those setbacks learning experiences. For the last 24 hours I have eaten only food that I prepared and have had before without reaction. For dessert today I had Kozy Shack tapioca pudding, which I don't recall having eaten in the last year (straight from the container using a plastic spoon from a box I had just opened). The pudding is clearly labeled "gluten free," and I understand the product to have a great reputation for being gluten free. You probably saw this coming, but I was knocked out with symptoms. The pain was akin to childbirth. I won't go into the details of my symptoms because you all know. So here's my question, have any of you had a reaction to tapioca? There is an ingredient in it called "inulin" that adds fiber. It appears to be gluten free, but I don't know if I could have sensitivity to that or not. Any ideas?